farmers market recipes

Strawberry Thyme Shortcakes
Strawberry Thyme Shortcakes

Strawberry Thyme Shortcakes excerpted from Full Belly: Recipes and Stories from a Family Farm by Jenna Muller and Amon Muller. Photography by Molly DeCoudreaux.

Full Belly: Recipes and Stories from a Family Farm by Jenna Muller and Amon Muller.

100 easy, seasonal recipes from the beloved, third generation organic family farm located in the verdant Capay Valley in California.

Full Belly‘s recipes follow seasonal rhythms, highlighting fresh, organic ingredients. Dishes like Corn and Summer Squash Pizza and Vibrant Little Gem Salad embody the warmth and simplicity of California cooking. Learn to minimize food waste with recipes for Late Season Tomato Jam and Peach Leaf Creme Brûlée. Founded in 1985, Full Belly Farm is one of the oldest sustainable farms in California and supplies to beloved restaurants like Chez Panisse and Zuni Cafe.

  • Seasonal recipes: Cook seasonally with recipes from Full Belly’s farm kitchen
  • Farm life: Learn about life on one of California’s oldest sustainable farms―from animal husbandry to the rhythms of planting, growing, and harvesting four seasons of produce.
  • How-to: Find practical advice on choosing the best produce, the difference between varieties, and how to garden with sustainable farming practices.
  • CSA subscribers: CSA box subscribers will find it easy to cook along with Full Belly’s 100 seasonal recipes.

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Heirloom Tomato Toasts
Heirloom Tomato Toasts

Heirloom Tomato Toasts excerpted from Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen by Suzanne Vizethann. Photography by Kelly Berry.

Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen by Suzanne Vizethann 

From the Buttermilk Kitchen, a beautiful, year-round, go-to cookbook highlighting more than 60 made-from-scratch brunch recipes incorporating fresh fruits and vegetables at their peak times of year.

Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savoury dishes, drawing ideas from Buttermilk Kitchen breakfast favourites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann’s fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavourful ingredients.

All of the recipes are simple yet refined, and the seasonal section openers include a list of peak ingredients for that season. For spring, you will find recipes such as Young Garlic and Radish Focaccia and Rhubarb Cobbler; for summer, Heirloom Tomato Toasts and Watermelon Mimosas; for fall, Roasted Squash Oatmeal with Crispy Rosemary Seeds and Chocolate Hazelnut Sticky Cake; for winter, Coddled Egg with Creamed Kale and Winter Citrus with Whipped Ricotta and Honey. The home cook can expect balanced dishes that are as beautiful as they are delicious. (more…)